Mili's Drizzling Chocolate Ganache
Use this classic recipe to have ganache that flows easily. This is the ideal ganache type for drizzling or pooling onto the top of cakes, cupcakes, hot fudge for sundaes and for chocolate fondue.Any leftover ganache can be placed into a sealed container and refrigerated for up to a month. Cold ganache will harden. It can be slowly reheated to bring it back to the flow you want.
Equipment
- saucepan, bowls, whisk
Ingredients
- 2 cups heavy whipping cream For a vegan alternative, try using a milk that has a similar fat percentage content, such as soy milk.
- 3 cups chocolate chips or cut chocolate pieces For a vegan alternative, use dark chocolate that does not have dairy additives, or try a vegan-processed chocolate.
Instructions
- Place the chocolate chips or cut chocolate pieces in a large bowl.
- Pour the whipping cream into a saucepan, place at medium heat, and heat until small bubbles form around the edge of the cream.
- Pour the warm heavy cream over the chocolate. Allow to sit for about 30 seconds. Whisk the ingredients for about 2 minutes, by hand. The end result is gorgeous, glossy ganache. You can save the extra ganache in an sealed container and refrigerate for up to five days.
- For the drizzle effect, use a piping bag, or a large plastic storage bag, with a small hole cut at one corner.
